1 tsp. cornstarch
1 tsp. soy sauce
1 whole chicken breasts, skinned, boned and chopped
Peanut oil or salad oil
1 (1 lb.) pkg. or 2 cans chop suey vegetables, chopped finely
1 tbsp soy sauce

Stir together cornstarch and soy sauce. Toss with chicken pieces. Heat 2 tablespoons in wok or skillet until hot. Stir-fry chicken mixture and green onion until chicken is no longer pink, about 3 minutes. Remove mixture from wok. Add more oil if necessary. Stir fry vegetables about 2 minutes. Add remaining soy sauce and the cooked chicken mixture. Toss to combine. Remove mixture and drain and cool 15 minutes. Put in egg roll shells.